📝 About This Recipe
A centerpiece of Mizrahi hospitality, Maqluba is a breathtaking 'upside-down' savory cake that layers tender meat, aromatic rice, and caramelized vegetables. This Kosher rendition features succulent lamb and fried eggplant, infused with a signature blend of warm spices like baharat and turmeric. When flipped, it reveals a stunning mosaic of vegetables that have been slow-cooked to perfection in the meat's rich juices.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder or Beef chuck (cut into 1.5-inch cubes)
- 1 Onion (peeled and halved)
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 6 cups Water (for simmering)
The Vegetables
- 2 pieces Large Eggplant (sliced into 1/2 inch rounds)
- 1 head Cauliflower (broken into large florets)
- 2 pieces Large Potatoes (peeled and sliced into rounds)
- 1 cup Vegetable oil (for frying)
- 2 pieces Roma Tomatoes (sliced into rounds)
The Rice and Spices
- 3 cups Basmati Rice (soaked for 30 minutes and drained)
- 1 tablespoon Baharat (Middle Eastern Spice Blend)
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper
For Garnish
- 1/4 cup Pine nuts or slivered almonds (toasted until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large pot, brown the meat cubes over medium-high heat. Add the halved onion, bay leaves, cinnamon stick, and water. Bring to a boil, then simmer covered for 45-60 minutes until the meat is tender. Strain the broth into a bowl and set the meat aside; discard the aromatics.
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2
While the meat simmers, prepare the vegetables. Salt the eggplant slices and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
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3
Heat vegetable oil in a large skillet. Fry the potato rounds until golden on both sides. Remove and drain on paper towels.
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4
In the same oil, fry the eggplant slices until dark brown and soft. Follow with the cauliflower florets, frying until they have deep golden edges.
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5
Rinse the soaked rice until the water runs clear. In a large bowl, toss the rice with the baharat, turmeric, cumin, salt, and pepper until every grain is yellow and fragrant.
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6
Select a heavy-bottomed, non-stick pot. Place the tomato slices in a single layer at the very bottom; these prevent sticking and add beautiful color.
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7
Layer the cooked meat pieces directly over the tomatoes. Next, arrange the eggplant slices against the sides of the pot and over the meat.
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8
Add the fried potatoes and cauliflower florets as the next layer, pressing down gently to ensure the layers are compact.
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9
Pour the seasoned rice over the vegetables, smoothing the top with a spatula.
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10
Carefully pour 4.5 to 5 cups of the reserved warm meat broth over the rice. Use a spoon to buffer the pour so you don't disturb the layers. The liquid should be about 1 inch above the rice.
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11
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to the lowest possible setting, cover with a tight-fitting lid (wrap the lid in a clean kitchen towel to catch steam), and cook for 30-40 minutes.
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12
Turn off the heat and let the pot sit, undisturbed and covered, for at least 15-20 minutes. This 'resting' phase is crucial for the structure of the dish.
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13
To serve, remove the lid and place a large flat serving platter over the pot. In one confident motion, flip the pot and the platter over. Tap the bottom of the pot gently and wait a minute before slowly lifting the pot.
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14
Garnish the 'cake' with toasted pine nuts and fresh parsley before serving.
💡 Chef's Tips
Always use a non-stick pot to ensure the 'cake' slides out perfectly without breaking. Don't skip the resting time after cooking; it allows the rice to firm up and hold its shape during the flip. For a lighter version, you can brush the vegetables with oil and roast them at 400°F (200°C) instead of frying. If your broth isn't salty enough, the rice will be bland; taste the broth before pouring it into the pot. If the rice seems dry after the cooking time, add a splash more broth and cook for another 5 minutes.
🍽️ Serving Suggestions
Serve with a side of Israeli salad (finely chopped cucumber, tomato, and onion). Pair with a cold bowl of salted coconut yogurt or a non-dairy tahini sauce to keep it Kosher meat-compliant. Amba (pickled mango sauce) provides a wonderful tangy contrast to the rich meat. Serve alongside a bowl of hot Schug (Yemenite chili paste) for those who enjoy heat. A simple plate of pickled turnips and olives rounds out the meal perfectly.